Lemon Poppy Seed Shortbread Cookies
These lemon poppy seed shortbread cookies with lemon icing have plenty of bright citrus flavor and a great buttery texture.
- 1 cup unsalted butter , softened to room temperature (2 sticks, 226 grams)
- ½ cup granulated sugar (100 grams)
- 1 teaspoon vanilla extract
- Zest of 2 lemons
- 2 cups all-purpose flour (240 grams)
- ½ teaspoon salt
- 2 teaspoons poppy seeds
- 1 cup powdered sugar (113 grams)
- 2 tablespoons fresh lemon juice
In the bowl of an electric mixer fitted with a paddle attachment, beat the butter, sugar, and lemon zest on high until light and creamy, 2-3 minutes. Mix in the vanilla.
Add the flour, salt, and poppy seeds and mix until it comes together into a stiff dough.
Shape the dough into a log 2-3 inches in diameter and cover with plastic wrap (use the plastic wrap to help you shape it). Chill in the fridge for at least 1 hour and up to 5 days.
When ready to bake, preheat oven to 350°F and line sheet pans with parchment paper.
Slice cookie dough into ½-inch thick slices and place on sheet pans a few inches apart.
Bake for 10-12 minutes, just until bottoms start browning (you can test a few cookies to find the exact time for your oven). If you bake cookies until edges also start browning, they will be more crisp.
Let cool on a sheet pan for a few minutes, then transfer to a wire rack to cool completely.
To make the glaze, whisk together the powdered sugar and lemon juice. Drizzle a small amount over the cooled cookies and let glaze set up for at least 15 minutes before serving.
Calories: 96kcal, Carbohydrates: 12g, Protein: 1g, Fat: 5g, Saturated Fat: 3g, Trans Fat: 1g, Cholesterol: 14mg, Sodium: 33mg, Potassium: 11mg, Fiber: 1g, Sugar: 6g, Vitamin A: 158IU, Vitamin C: 1mg, Calcium: 5mg, Iron: 1mg